Also with my night protein shake before bed, I add a teaspoon of psyllium husk and flaxseed oil. It gives the shake a nutty taste. What you want to do is shake it up and let it stand for a good 10 minutes. The psyllium husk turns into like a jelly making the shake really thick.

I read somewhere that your meant to have a little bit at least of the associated fats (yolk) with the whites to activate the protien or something like that. I'll try to find it when I get home from work.

i put 50/50 self raising flour and rolled oats for my pancakes and put about 50grams of whey with vanilla extract and banana. then i spread peanut butter and jam over them.
the whey powder makes pancakes kind of rubbery.

I did quite a bit of research last year and nearly got one of the Blendtec/Vitamix blenders (seen on YouTube blending phones and shit), but didn't like the idea of spending $500. The next best blender was this Breville.

It creates a vortex which sucks down the food so you don't end up with lumps. It's all digital with a countdown timer so you don't burn out the motor. I've been using it every single day for 70 seconds for the last 7 months. So far it hasn't missed a beat. You can get them at Harvey Norman for $200.

I did quite a bit of research last year and nearly got one of the Blendtec/Vitamix blenders (seen on YouTube blending phones and shit), but didn't like the idea of spending $500. The next best blender was this Breville.

It creates a vortex which sucks down the food so you don't end up with lumps. It's all digital with a countdown timer so you don't burn out the motor. I've been using it every single day for 70 seconds for the last 7 months. So far it hasn't missed a beat. You can get them at Harvey Norman for $200.

The blender I had has already stuffed up! The plastic spinning bits have worn out after 3 weeks of use! Will get it replaced under warranty but yep cheap shit is cheap.

I've looked at the nutritional breakdowns and noticed the benefits of the almond milk was that the far content was slightly lower and made up of mono fats rather than predominantly saturated fats found in full cream, good thing. And the carbs/sugar content was just shy of half of that of full cream, another good thing.

However, almond milk has less protein, less calories, more sodium, and less calcium. It also contains cane sugar which I thought was bad?

Yeah I'm leaning towards that also, soy/almond milk off the shelf goes through a heck of a lot of processing comparatively to Cow's milk.

I mainly use almond milk (unsweetened) if a required consistency or texture is desired, my gf and I are foodies and do try out a lot of different recipes that often require milk alternatives, we have even made our own batches with a blender, cheese cloth and fresh almonds, otherwise its a mix with cold water for fluid or full cream milk for me, normally i down milk by the liter daily (even more in winter, love that flavour).

If your having a hard time downing your pancakes because theres no flavour, here is a sauce recipe to help.

1 cup blue berry
1 cup strawberry
100ml water

In a saucepan pour water and the fruits, over a low-medium heat.
When the fruits soften get a electric hand blender and combine all till its a smooth texture.
Turn up the heat, and reduce the sauce down till your desired thickness.